Fruit Salad

Easy peasy dessert, delicious, fresh and very healthy. You can use whatever combination of fruits that you like; I try to make it as colourful as possible. But one fruit you will never ever find in my fruit salad is banana because I hate the slimy texture it takes on. Here I used apple, pear, red and white grapes, strawberries, pineapple, cantaloupe and galia melon, blueberries and orange segments. The syrup is very light, and not too sweet, and the lemon juice in the syrup stops the fruit from going brown. It keeps for a couple of days in the fridge and is great for breakfast with muesli.

For the syrup:

1 lemon

1/2 pint /300ml water

2oz granulated sugar 

1. Put the water into a microwave proof jug with the sugar and heat in the microwave, stirring occasionally, until the sugar dissolves. Add the juice of the lemon, stir well and leave to cool.
2. Pour the syrup into a large bowl
3. Cut up fruit of your choice into bite sized chunks and stir into the syrup. It doesn't all need to be submerged, just make sure that it has all been coated with the syrup to stop it from browning.
4. That's it; I said it was easy!

You can serve it with single cream, but I prefer it without.